This Red Beans and Rice recipe brings back memories. This is my mother's recipe she would cook on many Sunday's. It has a little heat with crushed red pepper.
1 pound of red beans, soaked overnight (rinsed and drained)
8 cups of water
1 Ham hock
1 bay leaf
1 15 oz can chicken or beef broth
½ cup chopped celery
½ cup chopped diced onion
½ cup chopped green pepper
1 tablespoon of crushed red pepper
2 tablespoons of white vinegar
1 tsp of sugar
2 tablespoons of chili powder
½ teaspoon of kosher salt
3 cloves of garlic, minced
2 tablespoons of vegetable oil
Long grain rice
First, cook ham hock in chicken or beef stock. Cook about 30 minutes or until tender on medium setting and cover with a lid. When cooked take ham hock and cut meat off the bone. Set aside.
Take the drained red beans that have been soaked and add to a large pot with the 8 cups of water. Add the 1 tsp of sugar, 2 tablespoons of white vinegar, 2 tablespoons of chili powder, bay leaf and 1 tablespoon of crushed red pepper. Bring to a boil for two to three minutes.
Reduce heat to a moderate setting and add the cut ham hock meat and the remaining chicken or beef stock and cook for about two hours or until the beans are tender. Cover with a lid.
While the beans are cooking, heat a large pan on a medium setting. When hot, add the two tablespoons of vegetable oil. Add the onions, green pepper, celery and garlic and ½ teaspoon of kosher salt. Add to bean mixture.
After the beans are cooked for the two hours and if it becomes too thick, add a little water to mixture to thin. Serve with rice.
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